Andorran Cunillo (rabbit In Tomato Sauce)

Total Time: 1 hr 51 mins Preparation Time: 6 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 1 rabbit, jointed (about 1.5kg)
• 1/4 cup vinegar, about
• 1 -2 tablespoon extra virgin olive oil
• 4 garlic cloves, finely chopped
• 2 onions, sliced
• 500 g crushed tomatoes or 500 g chopped tomatoes
• 1 bay leaf
• 1 sprig fresh thyme
• 1 teaspoon dried oregano, crushed
• 250 ml wine
• 120 ml water
• salt & freshly ground black pepper, to taste

Recipe

• 1 wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.
• 2 add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned. remove the meat with a slotted spoon and set aside.
• 3 add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
• 4 add the bay leaf, thyme and oregano. now add the wine and water and increase the heat so the mixture comes to a boil.
• 5 reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
• 6 reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.